Prep the oven and pan: Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper and lightly spray with oil. This prevents sticking and helps crisp the cheese.

Drain the sauerkraut well: Place sauerkraut in a fine mesh strainer and press out extra liquid with a spoon or paper towel. Too much moisture can make the roll-ups soggy.

Lay down the cheese: Arrange Swiss cheese slices on the parchment in slightly overlapping pairs to make six rectangles. Each rectangle will be one roll-up.

Bake the cheese base: Bake 5–7 minutes, until edges are bubbling and lightly golden. You want it melty but still flexible.

Add the fillings: Remove the tray. On each cheese rectangle, layer 2–3 slices of corned beef, 2 tablespoons sauerkraut, and a drizzle of keto Thousand Island. Add a pinch of caraway seeds if using, and a crack of black pepper.

Roll them up: Using a spatula, gently lift a short edge of each cheese rectangle and roll it over the filling. Work slowly; the cheese sets as it cools.

Finish in the oven: Return the tray to the oven for 2–3 minutes to seal the seams and warm the centers. This step helps the roll-ups hold together.

Rest before serving: Let them sit 3–4 minutes on the pan. The cheese firms slightly as it cools, making them easier to handle.

Garnish and serve: Drizzle with a little more dressing or a swipe of Dijon. Sprinkle chopped parsley on top for a fresh finish.